Sunday, 14 October 2018

Sultana Scones

Here’s a scrummy afternoon treat for those with half-hour to spare. I tried my hand at this family recipe, which is apparently not quite like you’d expect to see it elsewhere.

½lb Self-raising Flour
3oz. Butter, preferably soft
2oz. Sugar
2oz. Sultanas

Rub the flour, butter and sugar together until you have a uniform consistency.
Add the sultanas and work in across the mixture.
Add milk, a drop at a time until you have a soft dough.
Divide the dough into 6-8 parts and work each into a round thickish pat.
Grease a baking tray.
Place the pats onto a flat baking tray.
Glaze each with a little milk.
Cook in an oven at 180⁰ or so for 12 to 15 mins.

When you get them out, leave to cool a bit, but part of the enjoyment here is to eat them whilst warm with real old-fashioned butter and cream and/or jam (and worry about where the defibrillator is later)! This particular recipe and method aims to ensure that the scones are soft and light on the inside with a crispy shell. Yum!

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